Omelette au fromage

AT A GLANCE

Serves 1 people

5 min preparation

2 min cooking

"The secret to an excellent omelette starts with the quality and
freshness of the eggs," says France-Soir chef Jean-Paul Prunetti. "It's a
complex dish to make - simple but far from easy if excellence is
the desired outcome. There are many different basic recipes in
France; my mother's and my grandmother's always started with great
eggs, whisked together using two forks, with a little salt and
black pepper, and were then poured into a hot pan glazed with a
knob of butter and a splash of oil." At France-Soir, says Géraud
Fabre, the omelette is served "baveuse" - still a little runny.

Whisk ingredients except oil and parsley in a bowl with a fork and season to taste. Heat a non-stick 20cm-diameter omelette pan over high heat, add oil, then pour in egg. As omelette starts to cook, gently pull the egg back from the sides of the pan with a rubber spatula, allowing the runny egg to spread into the pan until cooked but still slightly runny (1½-2 minutes), then fold omelette over on itself and slide onto a warm plate. Season to taste and garnish with parsley or chervil.